The freezing process in the food processing industry directly determines product quality, production efficiency, and cost control. With the increasing demand of consumers for food safety and quality, traditional quick freezing equipment has gradually exposed shortcomings in high energy consumption, uneven freezing, and easy oxidation and discoloration. The CBFI fluidized freezing machine is specially designed for food enterprises, achieving efficient, energy-saving, and stable freezing effects through fluidized technology, and helping enterprises enhance their competitiveness.
Core parameters and specifications
1.1 Basic Parameters
• Freezing capacity: customizable according to production line requirements
• Temperature range: -35 ℃ to -45 ℃ (adjustable to meet the freezing needs of different categories)
• Energy efficiency: reduced by 25% -35% compared to traditional tunnel type quick freezing machines
• Floor area: Modular design, flexible adaptation to production space
• Operating noise:<75 decibels (compliant with industrial safety standards, reducing environmental interference)
• Applicable material thickness: 5-30mm (supports sheet, block, and granular materials)
1.2 Security and Certification
• Compliant with CE, FDA, and HACCP food safety certifications
• The internal material is made of 304/316 stainless steel, which is corrosion-resistant and easy to clean
• Fully enclosed circulation system to avoid cross contamination
Function and application scenarios
2.1 Main functions
• Fluidized freezing: Using airflow to suspend materials in a "fluidized" state, ensuring that each particle is evenly exposed to cold air, reducing ice crystal formation, and maintaining product color and taste.
• Automation control: PLC intelligent control system, real-time monitoring of temperature, wind speed, and operating status, supporting remote monitoring and fault warning.
• Multi level variable frequency regulation: Wind speed and temperature can be adjusted in stages to meet the freezing curve requirements of different ingredients.
2.2 Industry Application Scenarios
• Seafood frozen products: such as shrimp, fish, shellfish and other easily oxidizable ingredients, reduce oxidation and blackening, and lock in freshness.
• Meat processing: beef balls, meat rolls and other prefabricated vegetable products can keep the meat elastic and avoid the residue of ice residue.
• Fruit and vegetable processing: Strawberry, blueberry and other berry fruits are frozen to prevent cell rupture and juice loss.
• Quick frozen noodles: Steamed buns, dumplings and other noodle dishes, shorten the freezing time to 15-20 minutes to reduce surface cracks.
• Pet food: rapid dehydration and freezing of dried meat and freeze-dried snacks to extend shelf life.
Core advantages and technological breakthroughs
3.1 Efficiency improvement
• Shortened freezing time: Compared to traditional layer and belt freezers, the freezing time is reduced by 40%
• Production stability: In continuous operation mode, the fluctuation rate of production capacity is less than 3%, ensuring efficient connection of the production line.
3.2 Quality Assurance
• Uniform freezing: The fluidized design ensures that the temperature difference between the material surface and inside is less than 2 ℃, avoiding local supercooling that may cause cell rupture.
• Low oxidative damage: The closed circulation system blocks air, reducing surface moisture loss and browning.
3.3 Cost optimization
• Energy consumption advantage: Through frequency conversion technology and waste heat recovery design, the unit energy consumption is reduced by more than 30% compared to traditional equipment.
• Low maintenance cost: The modular structure simplifies the maintenance process, and the average maintenance cycle is extended to 2000 hours.
3.4 Flexibility
• Multi material compatibility: The same device can switch to handle materials of different shapes and sizes without the need for additional modifications.
• Quick pre cooling function: It can be used as a pre cooling device to reduce the material temperature from room temperature to -5 ℃, shortening the subsequent freezing time.
Components and customized solutions
4.1 Key component description
• Fluidized bed: honeycomb shaped airflow distribution plate, precise control of airflow velocity and direction.
• Efficient evaporator: The finned design improves heat transfer efficiency and reduces frost layer thickness.
• Intelligent control system: supports integration with ERP and MES systems to achieve real-time tracking of production data.
4.2 Customization Options
• Size and production capacity matching: Provide basic configurations such as "standard type (medium-sized enterprise)" and "super large (central factory)" according to customer needs.
• Special material: Provide customized solutions for 316 stainless steel for environments with strong corrosiveness, such as seafood processing workshops.
• Additional modules:
• Automated feeding system: equipped with robotic arms or conveyor belts to reduce manual intervention.
• Sterilization auxiliary function: Integrated ultraviolet or ozone sterilization device to enhance food safety.
• Remote operation and maintenance support: The cloud platform provides fault diagnosis and software upgrade services.
The core of CBFI fluidized bed quick freezing machine lies in the dynamic balance control of airflow: by adjusting the fan power and evaporator temperature in real time through algorithms, the material is in suspension and exposed to cold air below -35 ℃. Compared to traditional tunnel freezing:
1. Reduce the difference in heat transfer efficiency caused by material stacking and lower energy consumption;
2. Reduce surface ice crystal formation and improve product rehydration rate (such as increasing rehydration rate of frozen dough by 15% -20%);
3. Shorten the freezing time, reduce the window period for microbial growth, and extend the shelf life.
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